'jeni's splendid ice cream' on Serious Eats

Fresh blueberries and warm shortcakes; does it really get any better than that? Maybe with a fat scoop of vanilla ice cream on top. All you need is a sheet pan and a little elbow grease to put this crowd-pleasing cobbler together. More

Named for the region of Illinois where Jeni first enountered them, these fritters from Jeni's Splendid Ice Cream Desserts are filled with corn, deep-fried, and dredged in powdered sugar. They're airy and oily, with crisp little bits of sweet corn. More

This follow up to Jeni Britton Bauer's James Beard award-winning first cookbook is just as wonderful as the first. And bonus for all you cake, cookie, and pie lovers—she moves beyond ice cream to full on dessert. More

Along with our friends over at Food 52, we're looking for your best original ice cream flavors. The winning recipe will be made into actual ice cream by the folks at Jeni's Splendid Ice Creams and sold through their website, so get churning! More

This dessert is versatile. With sweet potato ice cream, it takes on a Thanksgiving personality. With dark chocolate, coconut, banana, or lemon ice cream, it feels like dessert à la Route 66: chocolate silk, coconut cream, banana cream, or lemon meringue pies. With Roasted Strawberry & Buttermilk Ice Cream, made with the addition of a teaspoon of rose water or a drop of essential oil, if you like, it becomes an elegant spring offering. More

Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea. It is a very refreshing flavor for summer, and a makes a beautiful dessert all on its own in a pretty bowl, or as an accompaniment to a fresh apricot or cherry crisp. More

This ambrosial sundae is eagerly anticipated each summer at our shops. We usually use tawny port, but it works well with almost any wine or spirit. You can add roughly chopped peaches, apricots, or plums, or substitute them for the berries. More

This ambrosial sundae is eagerly anticipated each summer at our shops. We usually
use tawny port, but it works well with almost any wine or spirit. You can add roughly
chopped peaches, apricots, or plums, or substitute them for the berries. More